Homemade Lemon Curd

Lemon curd is the epitome of a sweet and tangy spread, and making it at home is a simple way to enjoy a fresh, zesty treat that can elevate a variety of dishes. This homemade lemon curd recipe uses just a handful of ingredients to create a velvety smooth, tart, and sweet spread that can be used on toast, in desserts, or as a topping for cakes and pastries. With its bright citrus flavor, this curd brings a burst of sunshine to any meal. The richness of the butter and the tanginess of fresh lemon juice combine to create a decadent spread that’s far superior to anything you’d find in a store.

Whether you’re using it to fill tarts, spooning it over scones, or simply spreading it on a piece of toast, homemade lemon curd is an indulgence that never disappoints. Best of all, it’s easy to make, and once you get the technique down, you can have homemade lemon curd ready in no time.

Why You’ll Love This Recipe

This Homemade Lemon Curd is tangy, creamy, and bursting with fresh lemon flavor. With just a few basic ingredients—most of which you probably already have on hand—you can create a luxurious spread that will make everything it touches taste better. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is simple to follow and perfect for adding that extra special touch to your baking projects. The best part? It’s versatile. You can use it in cakes, pies, pastries, or even just as a topping for pancakes or waffles. The fresh lemon juice gives it that authentic citrusy zing, while the eggs and butter provide a smooth, rich texture.

Ingredients

• Granulated sugar
• Cornstarch
• Salt
• Fresh lemon juice (about 5 lemons)
• Large eggs
• Unsalted butter
• Grated lemon rind

Variations

• Add Flavors: You can infuse your lemon curd with other citrus flavors such as orange or lime zest for a more complex flavor profile.
• Make it Lighter: For a lighter version, you can reduce the amount of butter or use a dairy-free substitute like coconut oil.
• Sweetness: Adjust the sweetness by adding more or less sugar according to your taste preference. If you like your curd more tangy, reduce the sugar slightly.
• Use for Different Dishes: This lemon curd is perfect as a filling for tarts, cakes, or pastries, but it’s also delicious as a topping for yogurt or ice cream.

How to Make the Recipe

Step 1: Combine Dry Ingredients

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.

Step 2: Add Lemon Juice and Heat

Slowly whisk in the fresh lemon juice, ensuring that the cornstarch is fully dissolved. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it begins to thicken and starts to bubble. This should take about 5-7 minutes.

Step 3: Temper the Eggs

In a separate bowl, lightly beat the eggs. To prevent curdling, slowly add a small amount of the hot lemon mixture into the eggs while whisking constantly. This process, called tempering, helps gradually raise the temperature of the eggs without scrambling them. Once the eggs are warmed, pour the egg mixture back into the saucepan with the lemon mixture.

Step 4: Cook the Curd

Return the saucepan to the heat and continue to cook, whisking constantly, until the curd thickens to your desired consistency. This will take about 2-3 more minutes. You can test the curd by dipping the back of a spoon into it—if it coats the spoon and leaves a trail, it’s ready.

Step 5: Add Butter and Lemon Rind

Once the curd has thickened, remove the saucepan from the heat. Stir in the unsalted butter and grated lemon rind until the butter is fully melted and the curd is smooth.

Step 6: Cool and Store

Allow the lemon curd to cool for a few minutes before transferring it to a jar or airtight container. Let it cool completely before refrigerating. The curd will continue to thicken as it cools. It can be stored in the fridge for up to 1-2 weeks.

Tips for Making the Recipe

• Constant Stirring: Stir the curd constantly while it cooks to ensure it doesn’t scorch or curdle.
• Egg Tempering: Be sure to temper the eggs slowly with the hot mixture to avoid scrambling.
• Adjust Consistency: If the curd is too thick after cooling, you can whisk in a little more lemon juice or water to loosen it up.
• Straining: For an extra smooth curd, you can strain it through a fine mesh sieve after cooking to remove any lumps.

How to Serve

Homemade lemon curd can be used in a variety of ways. Spread it on toast, pancakes, or scones for a delicious breakfast treat. It also makes a great filling for tarts, cakes, and pastries. You can also serve it as a topping for Greek yogurt, ice cream, or even pour it over cheesecake. The tangy, buttery curd pairs wonderfully with sweet and savory dishes alike.

Make Ahead and Storage

Storing Leftovers

Store leftover lemon curd in an airtight container in the refrigerator for up to 2 weeks. The curd will keep its rich, smooth texture when properly stored and is perfect for making ahead of time.

Freezing

Lemon curd can be frozen for up to 3 months. To freeze, place it in a freezer-safe jar or container. Let it cool completely before freezing. To thaw, place the container in the fridge overnight. Once thawed, give it a good stir to bring it back to its original consistency.

Reheating

If the lemon curd has thickened too much after being stored, you can gently heat it over low heat, whisking until smooth. Avoid reheating it too much to preserve its creamy texture.

FAQs

1. Can I use bottled lemon juice?

While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, it may lack the fresh, vibrant taste of freshly squeezed lemons.

2. How do I prevent the curd from curdling?

The key to preventing curdling is to whisk constantly and to temper the eggs with the hot mixture before adding them to the saucepan.

3. Can I make lemon curd without eggs?

Unfortunately, eggs are an essential ingredient for lemon curd as they help to thicken the mixture and create its signature smooth texture. You can find egg-free alternatives, but they may have a different consistency.

4. How do I know when my lemon curd is ready?

Lemon curd is ready when it thickens enough to coat the back of a spoon. You can test this by dipping a spoon into the curd—if the curd leaves a trail, it’s ready.

5. Can I double the recipe?

Yes, you can double the recipe if you want to make a larger batch. Just be sure to use a larger saucepan and adjust the cooking time as needed.

6. How long does lemon curd last in the fridge?

Lemon curd will last up to 2 weeks in the refrigerator when stored in an airtight container.

7. Can I make lemon curd without cornstarch?

Yes, you can omit the cornstarch, but the curd will have a slightly looser consistency. You can try using flour as a substitute for cornstarch if you prefer.

8. Can I add other flavors to the curd?

Yes, you can experiment with adding other flavors such as vanilla, orange, or lime zest to the curd to create variations.

9. Is it necessary to strain the lemon curd?

Straining the curd is optional, but it helps to remove any small bits of cooked egg and creates a smooth texture.

10. Can I use lemon curd for baking?

Absolutely! Lemon curd makes a delicious filling for cakes, tarts, and pastries, or it can be used as a topping for pies.

Conclusion

Homemade lemon curd is a simple yet luxurious treat that elevates any dish. With its perfect balance of tart and sweet, it’s a versatile ingredient that can be used in a variety of desserts, breakfast items, or even as a standalone snack. This easy recipe lets you create lemon curd from scratch, and once you taste it, you’ll never want to go back to store-bought versions again.

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